Pumpkin Gingersnap Cheesecake

Pumpkin Gingersnap Cheesecake

A gingersnap crust and ground ginger in the filling give this festive pumpkin cheesecake its rich ginger flavor.
20m
PREP TIME
50m
COOK TIME
327
CALORIES
13
INGREDIENTS

Servings: 12

Ingredients

INSTRUCTIONS

  • 1 Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside
  • 2 For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and spices; beat until smooth. Pour into crust
  • 3 Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack
  • 4 Refrigerate 4 hours or overnight. Serve with Vanilla Whipped Cream, if desired. Store leftover cheesecake in refrigerator.

SIGN-UP FOR OUR
FREE MEAL PLANNER

It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.

GET FLAVOR MAKER

Download the Flavor Maker app to discover recipes, plan meals, organize your spice pantry, earn points to redeem on shop.mccormick.com & more!

NUTRITION INFORMATION

(per Serving)
Edit
Shopping List
    Edit
    Shopping List

    Personal List

      Shopping List

      Recipe

      ShoppingList_RecipeName

      View Recipe>>

      Ingredients

        Shopping List
        Go To Meal Planner